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Not your typical fried fish sandwich! Egyptian-style fried fish sandwiches with intense Mediterranean flavors, creamy tahini sauce, fluffy pita bread, and fresh greens.
My childhood fried fish, Samak Makli, inspired this extra-crisp fish sandwich. My mom regularly fried entire fish in different styles. Fish fillets are simpler to serve in a pita pocket with garlicky tahini sauce and a colorful combination of fresh, roasted, and pickled veggies.
Cumin, coriander, paprika, and spicy pepper flakes are as important as lemon juice. While you prepare the ingredients, marinade the fish in the fridge for a few minutes. From there, cook it till flaky, crispy, and tender!
This fried fish sandwich is beyond excellent due to its taste, color, and texture. Serve pickles and tart Karkade (Hibiscus Tea) alongside.
Egyptian Fried Fish Sandwich Ingredients
White fish fillets, coriander, cumin, paprika, red pepper flakes, salt, pepper, garlic, lemon, olive oil, flour, cornstarch, baking soda, persian cucumbers, tahini sauce, tomato, baby arugula, pita bread, and olives for fried fish sandwiches.
-A lot of acidity is needed to complement the rich and savory flavor of fried fish. Coleslaw or malt vinegar are typical in the US and UK. Egyptians season fish with spices, then top it with fresh vegetables, lemon juice, and pickles. Result: balanced and tasty. Sure you’ll like it! You need:
- For Crispy Fish: Choose a firm, lightly flavored fish fillet like cod or haddock.
- Seasoning: Our store sells coriander, cumin, paprika, and Aleppo pepper, which provide warmth and earthiness to the fish. Salt and pepper provide taste.
- Garlic enhances sweetness and savouriness.
- A squeeze of lemon brightens the meal.
- I know extra virgin olive oil is pricey, so use a high-quality neutral oil like avocado or sunflower oil.
- Dredge: All-purpose flour, cornstarch, and baking soda cover the fish, making it crunchy yet light.
For serving, roast eggplant rounds (optional): Gives silky texture and Mediterranean taste. It need one big eggplant, extra virgin olive oil, and kosher salt.
Tahini sauce is creamy and garlicky. Garlic, salt, tahini paste (available at our store), lime or lemon juice, and parsley are needed to prepare it.
Arugula, tomato, and cucumber provide freshness. Persian cucumbers have soft skin and are sweeter. Remove the skin before slicing a regular cucumber.
Pita bread’s pocket holds sandwiches well. Use homemade or high-quality store-bought pita bread.
Olives and pickles contribute brine. Any type, such pickled turnips, cucumbers, or red onions.
Close-up of fried fish sandwich on plate with Persian cucumbers, olives, and lemon half.
Ingredient Highlight
Sesame seeds’ strength. This small marvel makes Tahini, a nutty-tasting paste produced from crushed sesame seeds. North African, Middle Eastern, and Mediterranean cuisine utilize it often.
Most people know hummus, which contains tahini. But it’s also used to produce Tahini Sauce, such in this Egyptian Fish Sandwich, and Vegan Chocolate Pudding with Tahini.
Tahini is creamy flavor powerhouse. Tahini may be used in sweet and savory dishes and should taste smooth and nutty (even though it’s a seed).
Making an Egyptian-Style Fried Fish Sandwich
Before heating the oil, prepare all your ingredients since fish fries rapidly. Here’s how:
Roast the eggplant rounds (optional, up to 1 day ahead).
Sweat eggplant. For serving with roasted eggplant, slice a big eggplant into ¾-inch to 1-inch rounds. Salt both sides of the slices and place on a big paper towel-lined platter. Let the eggplant “sweat” for 30 minutes.
Prepare to roast: Preheat your oven to 400°F with a rack in the center.
Roast eggplant. Brush both sides of eggplant slices with extra virgin olive oil after patting dry. Discard the paper towels, gently oil the baking pan, and evenly place eggplant slices. Oven roast eggplant for 20 minutes, then turn and cook for 10–15 minutes longer until golden brown. Allow eggplant to reach room temperature before serving or keep in an airtight jar in the fridge. baking sheet-roasted eggplant slices.
Prepare to Cook
Season fish. After drying a 1.5-pound fish fillet, slice it into 4–6 pieces and lay them on a shallow plate. Mix 1 teaspoon coriander, cumin, paprika, and 1/2 teaspoon Aleppo pepper or red pepper flakes in a small bowl. Season generously with salt and pepper. Mix thoroughly and sprinkle spices over fish evenly. Rub 3 minced garlic cloves into the spices with your hands. Squeeze two lemons over the fish and chill while you prepare the fixings and heating the oil (10–20 minutes). An overhead view shows seasoned, uncooked fish fillets in a baking tray with bowls of pepper, olives, salt, and a lemon half.
Prepare your ingredients. Make tahini sauce using this recipe. Thinly slice 2–3 Persian cucumbers and 1 big tomato. Serve olives smashed with a knife and pitted if needed. Slice any pickles for sandwiches.Fried fish, pita bread, tahini, arugula, Persian cucumber slices, tomato slices, and olives on a wooden cutting board.
Dredge and Fry Fish
Dredge fish. Mix 1 cup flour, 1/2 cup cornstarch, and 1 teaspoon baking soda in a small bowl. Mix thoroughly, then take the fish from the fridge and cover both sides with flour. Remove extra flour by shaking lightly. Seasoned, uncooked white fish fillets in a baking dish from above. A fillet is dredged in flour with a fork and a tiny bowl of pepper next to this.
Fry fish. Place a big paper towel-lined platter near the burner. Use enough oil to cover the bottom of a medium nonstick skillet by 2 inches. After the oil bubbles over medium heat, carefully place the fish in the skillet. The oil may not cover the fish completely, but if your pan is too small, cook the fish in stages and replace the oil. Flip the fish gently with a spatula after 3 minutes of golden browning. Cook the opposite side for 3–4 minutes until crispy and golden brown. Fish fillets frying in pan oil.
Drain. Transfer the fish to the paper towel-lined platter using the spatula. Use the leftover lemon juice immediately.
Layer the sandwiches and enjoy! Open the pita pockets and apply tahini sauce on one side to complete this fried fish sandwich dish. Add tomatoes, cucumber, arugula, pickles, and roasted eggplant pieces if using. End with fish and more tahini. Provide additional olives and pickles for nibbling between bites and serve immediately! A close-up of two fried fish sandwiches with roasted eggplant slices, tomato, and a lemon wedge.
Mixing it Up
You may serve this fried fish sandwich dish various ways. Some ideas:
Make spicy: Cover pita with homemade or store-bought harissa sauce.
Grill fish: Grill fish instead of dredging for a summer supper. Refer to this grilled cod recipe.
Replace with chicken cutlets: Fry each side for 3 minutes.
Make a bowl: Instead of bread, serve lemon rice (or gluten-free quinoa), Mediterranean tomato and cucumber salad, tahini sauce, and fried or roasted eggplant.
Serve two fried fish sandwiches with roasted eggplant slices, tomato, Persian cucumber pieces, and a lemon wedge. A little dish of olives and salt sits in the backdrop.
What to Serve Fish Sandwiches
Mediterranean crispy fish sandwiches are sometimes served with a sour drink—even pickle juice—to balance the richness of the fried fish. Iced Karkade (Hibiscus Tea) is also refreshing and acidic.
I prefer serving tiny bowls of olives and pickles, like my Middle Eastern Pickled Turnips, and luscious, in-season melons.
